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4.9 from 126 votes

Chawanmushi 茶碗蒸し

Chawanmushi, the silky smooth savoury egg custard, delicately flavoured Japanese classic and sophisticated dish recipe with step by step photos and a video.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 2
Calories: 141 kcal
Course: Side Dish
Cuisine: Japanese

Ingredients

  • 3 large eggs weigh 50g each
  • 1/2 tsp usukuchi soy sauce *1
  • 1 tsp mirin
  • 375 ml dashi stock *2
  • 1 Shiitake mushrooms
  • 3 lices carrot
  • 2 pieces of Kamaboko fish cake I used Naruto fish cake left over from making Ramen
  • 2 shurimps
  • Mitsuba to garnish Option, I did not have one so I used flat leaf parsley instead
  • 3 hells edamame
  • 9 Ginnan(gingko nuts)
  • mitsuba leaves to garnish *optional

Instructions

    Cup of Yum
  1. cut off stem of shiitake mushrooms and cut it into thin slices and slice the carrot about 3mm(0.1inch) and cut out using cookie cutters. *3
  2. slice Naruto fish cakes thinly and set aside
  3. in a large bowl eggs, soy sauce and mirin together with chopsticks and try not to whisk too much to avoid aerating egg.
  4. Pour Dashi stock into the ball small amount at a time and mix with egg gradually.
  5. Use a strainer, strain the egg mixture in order to achieve silky soft texture when it is steamed.
  6. divide the mixture into 3 tea cups(or mugs or ramekins)
  7. pour water about 3 cm (1.2 inch) high in a pot 20cm ( 7.9 inch)  in diameter and bring it to boil over high heat.
  8. Once the water boiled, place tea cups in the pot and turn down to low heat.
  9. wrap the lid with a tea towel, so that water does not drip over the chawanmushi. *4
  10. Put lid on and steam about 5-7 minutes.
  11. When the egg mixture nearly set, top with shrimp, naruto, shiitake mushrooms, edamame, carrot and Ginnan
  12. steam farther 5-3minutes.
  13. Turn the heat off leave the chawanmushi bowl in the pot for set farther 5 min. 
  14. Garnish with Mitsuba (*5 if you have) and serve

Notes

  • *1 Usukuchi soy sauce is a types of soy sauce. lighter in colour but the salt content is higher than normal soy sauce.
  • *2 Dashi stock recipe  if you are making from scratch or 1/4 tsp of dashi stock powder dissolved in the water.
  • *3 parboil the sliced carrot to make carrot soften and cut out with cookie cutters. I bought those Japanese flower shaped one from Diso. you can get Cookie Cutter here.
  • *4 or cover the tea cups with aluminum foil to avoid the steam water dropped in.
  • *5 If you can find Mitsuba will add another delicate flavour to Chawanmushi but if you can not this is optional. 
  • *6 All toppings are suggestions only. If you are allergic to shellfish, shrimp can be replaced with chicken meat. If you can not get Ginnan, just use edamame or something else. All together the toppings should be less than 1/5th of egg mixture amount. 
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Nutrition Information

Calories 141kcal (7%) Carbohydrates 2g (1%) Protein 16g (32%) Fat 6g (9%) Saturated Fat 2g (10%) Cholesterol 316mg (105%) Sodium 514mg (21%) Potassium 175mg (5%) Fiber 0g (0%) Sugar 1g (2%) Vitamin A 455IU (9%) Calcium 67mg (7%) Iron 1.3mg (7%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 141

% Daily Value*

Calories 141kcal 7%
Carbohydrates 2g 1%
Protein 16g 32%
Fat 6g 9%
Saturated Fat 2g 10%
Cholesterol 316mg 105%
Sodium 514mg 21%
Potassium 175mg 4%
Fiber 0g 0%
Sugar 1g 2%
Vitamin A 455IU 9%
Calcium 67mg 7%
Iron 1.3mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.